Steamed Halibut Flashed With Thai Bird Kaffir Lime Oil Turmeric Fried Rice And Long Bean Salad Recipes

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

Steps:

• For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
• For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
• Strain the rice and keep warm.
• For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
• Serve the halibut with the rice and Sothy on the side.

Steps:

• Combine coconut milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and turmeric.
• Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish.
• Cover and refrigerate for 1 to 2 hours; do not marinade longer as the fish will become too soft.
• Line a steamer with parchment paper and poke holes in paper.
• Combine lime juice and fish sauce.
• Remove halibut from marinade, keeping marinade on the fish, and place in steamer set over boiling water.
• Discard excess marinade.
• Or set a rack over the water, place fish on a plate and set on rack not touching the water.
• Spoon half of lime juice mixture over fish and sprinkle with salt.
• Baste fish with remaining lime juice mixture during cooking time.
• Cover the steamer and steam 12 minutes per inch of thickness.
• Check for doneness.
• Keep water at a high boil during cooking time.
• Remove halibut from steamer and sprinkle with remaining cilantro.
• Serve with lime wedges.